Sichuan-chongqing Special Pastry-zhuerba
1.
Jiao head with leaves (The height and appearance of Jiao head are very similar to small onions, but the thickness is only about one-fourth of that of small onions. No small Jiao head can be replaced with small onions, because the skin of the pig is thicker than the steamed buns, so it is fresh For the meat filling, it has a heavier taste than shallots, and the filling will taste more obvious and taste better)
2.
Cut the scallops head leaves into one millimeter, and chop the white section into fine grains of about one millimeter.
3.
Fatty meat and lean meat are in a ratio of one to one, and the amount to be prepared is that after chopped into meat, the volume is basically equal to two-thirds of the volume of the cut croup.
4.
The fat and lean meat are chopped together into about two millimeters of meat filling.
5.
The ratio of ginger and garlic is one to one and chopped into one or two millimeters. The amount of minced ginger and garlic is about one-tenth of the volume of the meat filling. (If you don't like the taste of ginger and garlic, you can reduce the amount by half. At this time, ginger and garlic will only serve to enhance the fragrance, and basically no taste.)
6.
Heat the pan without oil, medium heat, add meat and stir fry
7.
Stir-fry for about a minute or two, turn to discoloration, and then evacuate
8.
Add in the scallion, minced ginger and garlic, change to high heat and stir well, about a minute or so
9.
Add the right amount of salt, more than usual for cooking, the salt flavor is important. Because Zhuerba noodles are thicker than steamed buns and need a certain salty flavor, the fillings for stir-fry are saltier than stir-fried vegetables. The salt is gradually added once or twice to control the degree of salty taste. Those who are familiar with it can choose to add it all at once. After frying, try to see if the salt taste is effective. If it is not enough, add salt.
10.
Turn off the heat, add the right amount of chicken essence, monosodium glutamate, and stir well
11.
Set up a spare
12.
Prepare an appropriate amount of oil (that is, the dried fat residue after boiling the oil). Chop the oil, mash the sesame seeds, and white sugar, and prepare according to the ratio of 1:1:2. If you like sweetness more than sesame, the ratio can be changed to 1:1:3.
13.
The prepared oil is chopped into velvet mud
14.
Prepare the right amount of white sesame seeds
15.
First heat the pan on high heat, adjust to medium-low heat, add sesame seeds, and stir-fry until it turns from off-white to light golden-yellow.
16.
Find a piece of gauze of the right size that can wrap the sesame seeds, so that it is easy to cover the sesame seeds with a hammer.
17.
Hold the gauze covering the cooked sesame seeds and prepare a hammer that fits the size. Beat in multiple directions until about 80% of the sesame seeds are crushed. (In the process of hammering cooked sesame, you can use a machine to break it instead, but the sesame that is hammered under pressure will be more fragrant after the oil is out, so you can also use a rolling pin to break it)
18.
Heat the pan without oil, medium to high heat can be used, add the chopped oil and stir fry
19.
Stir-fry for about a minute, stir-fry to spread, just add a small amount of oil
20.
Change the heat to the minimum and add the hammered cooked sesame seeds.
21.
Stir well
22.
Continue to minimize the heat, add the same volume or slightly more white sugar as the total amount of sesame and oil
23.
Stir well
24.
Sheng Qi spare
25.
Prepare garlic sprouts, shallots, pickled dried cowpeas, fatty meat, lean meat, ginger and garlic, and the proportions will be introduced one by one later.
26.
Shallots, garlic sprouts, and dried cowpeas are all chopped into fine grains of about two to three millimeters. The ratio is 1:1:2.
27.
Chop the ginger and garlic in a ratio of one to one, and chop them into fine grains of about 2 mm. The total dosage is about one-tenth of the total amount of garlic sprouts + shallots + dried cowpea fines.
28.
Fat and lean in a ratio of one to one, chopped into two or three millimeters of minced meat stuffing. The volume of minced meat filling is basically equal to about two-thirds of the total volume of garlic sprouts + shallots + dried cowpea fines
29.
Heat the pan without oil, medium heat, add meat and stir fry
30.
Stir-fry for about a minute or two, turn it over until the color changes, and then evacuate the minced meat.
31.
First add minced ginger and garlic and stir well
32.
Then add dried ground cowpea and stir well
33.
Change to high heat, then add minced garlic and chopped shallots and stir well.
34.
Pickled dried cowpea has a salty taste, but for the fillings of the pig's bait, the salty taste is not enough. A small amount of salt is needed. The filling of the pig's bait must provide a small amount of salt for the dough, so the filling is better than usual. The fried dishes are saltier.
35.
Turn off the heat, add chicken essence, MSG, stir evenly, set aside
36.
Use a large basin and a rice bowl about 8 cm in diameter to hold about 8 bowls of glutinous rice flour and 9 bowls of sticky rice flour made of soft fragrant rice. (The sticky rice noodles made from soft fragrant rice can be replaced by wheat flour. The amount is one more bowl than the amount of sticky rice noodles made with soft fragrant rice, or the same as the sticky rice noodles. If you are not using soft fragrant rice, use ordinary hard rice noodles. The ratio of sticky rice flour made from rice to glutinous rice is one-to-one, or the ratio of sticky rice flour is less.)
37.
First mix the two kinds of rice noodles by hand.
38.
Dig a hole about one-third of the area in the middle, gradually heat up the hot water in the middle, and use chopsticks to mix it at the same time.
39.
Mix until it is basically small dough, no dry flour (first use chopsticks to mix, use the hands and the dough, not easy to stick to the hands)
40.
Then start to knead the dough by hand, the usual one-hand kneading method, turn the dough up with your hands
41.
Then press down
42.
And made into semi-finished dough, mine is a bit dry, so I will gradually sprinkle a little bit of water to make it softer, so that the filling will not crack
43.
Start to turn it up with both hands, then press down
44.
Knead until the surface is smooth and there are no dry cracks
45.
Dough into dough
46.
Leave it for a few minutes, the dough will automatically spread out due to its softness
47.
Prepare the right amount of boat leaves, similar in shape to alpinia leaves, slightly larger, with longitudinal fan-shaped folds. (Alpinia leaves, lotus leaves, corn husks, and alpinia leaves are also available on Taobao.)
48.
Wash and dry with water
49.
Use scissors to cut off the head and tail parts that are less than seven centimeters in width
50.
The middle part is rolled up according to the fold pattern, and cut into a length of about 67 cm (cut after rolling, the boat leaves are not easy to crack)
51.
Keep it for later use, keep it in the refrigerator or in a dry place if you don’t use it up
52.
At the same time when preparing the pig cake, add proper amount of water to the pot, cover and heat. It takes about half an hour to steam the pig cake.
53.
Hold an appropriate amount of dough and gently form a dough ball about 4 to 5 cm in diameter. Then gently knead and press gently to form a dough about one centimeter thick. (Remember that kneading glutinous rice balls requires skill, pressing hard to break the cracks, and making glutinous rice balls is the same thing)
54.
While holding the noodles with one hand, use the thumb and other four fingers to rotate and press the noodles with the other hand until the noodles become half a millimeter thick and a pit is formed in the middle.
55.
Add the filling in the middle, a small iron rice spoon used by the child, about two spoons of the filling, press it slightly with the spoon. Decide how much stuffing to add according to your ability to pack and taste heavy or not.
56.
Then press the filling with one hand and close the dough with the other hand.
57.
Until the dough wraps the filling. (People who are familiar with Baozhuerba can close the filling without pressing the filling, but can press the filling directly with a spoon, and directly close the filling with both hands to close the mouth. This requires the dough to be thinner with the same amount of material. bigger.)
58.
Slightly press tightly with both hands to expel the air and eliminate the gap.
59.
Then gently make your hands into an oval shape
60.
With the processed boat leaf, the stripe direction is parallel to the length of the ellipse, and it envelops more than half of the volume of the pig cake.
61.
Place it in a circle on the steaming grid (this method can put more volume), it is best to tie the wire loops with rope on both sides of the steaming grid, so that it is convenient to put the steaming grid into the steamer and take it out (this method takes the pig's cake) Faster than taking one by one).
62.
Steam the pot, put it in the steamer and cover the lid to steam. This is a part of the display, a total of more than 40
63.
Steam until the dough is pricked with chopsticks until it is stuffed. When the chopsticks are taken out, the dough will not stick to it, that is, it is steamed. It takes about 20 to 30 minutes. Generally, poke one or two of the top circle, because the steaming degree on the side is slightly weaker than the middle part. If there is a little bit of dough sticking to the chopsticks, it will be steamed again.
64.
The steamed pig's cake can be placed collectively. If it is not cold, when you want to eat it, just peel it off and eat it. If it is a banquet, it is usually a table for ten people, and ten plates are used to serve on the table. If it becomes hard after letting cool, steam and heat until soft when eating. You can also store it in the refrigerator for about one or two weeks, and gradually take it out and heat it up and use it early. If the filling is not used up, it should be stored in the refrigerator, otherwise it will deteriorate.
65.
This is the effect picture after removing the leaf and skin. There is a cross-sectional effect picture of the filling and the dough, which is cut to a thickness of about one centimeter.
Tips:
1. The fresh meat of the scallion is delicious and the scallion can be replaced with shallots, but the taste is weak for the pig's cake.
2. Dried cowpea and fresh meat have a strong flavor. Because the taste of dried cowpea is strong, it is necessary to put ginger and garlic and stir-fry on the fresh meat, so that the dried cowpea will not completely cover up the ginger and garlic flavor.
3. Stir-fry the minced meat separately over medium heat, easy to loose and not easy to dry and sticky. Add fresh vegetables, use high fire, the moisture is easy to dry, and the high temperature will taste.
4. Chop the oil and stir fry on medium-high heat, it is easy to disperse and oil out, and it is suitable for the temperature and does not stick to the pan. Sesame is easy to paste, so after adding it, change the minimum heat to control the temperature. Before adding the sesame to the sugar, it needs the oil to make it stick together.
5. The process of hammering cooked sesame seeds can be broken by machine, but the sesame seeds will be more fragrant after being hammered under pressure to get the oil.
6. The mixing ratio of glutinous rice flour and sticky rice flour is adjusted through years of adjustment and experience to make the dough soft enough and not easy to stick to the leaf skin.
7. There are too many glutinous rice flour, which is easy to stick to the leaf bark. There are too many sticky rice noodles, the dough is not soft enough, and the taste is not good.
8. We use boat leaves instead of traditional ginger leaf wrapped pig cakes, because of its folding fan pattern, it is not easy to stick to the leaf skin, and it is easy to tear the skin after being cooked.
9. Use warm water for mixing with flour, the noodles can be soft, the dough needs to be soft, easy to press the skin without cracks, and close and easy to knead.
10. People who are familiar with Baozhuerba can close the filling without pressing the filling, but can press the filling directly with a spoon, and directly close the filling with both hands to close the mouth. This requires the dough to be thinned under the same amount of material. Bigger.
11. The stuffing should be kept in the refrigerator if it is not used up. The pig cake will become hard when it is cold, and it will become soft when heated.
